How long do different meats last in the freezer? Can I prolong their shelf-life without changing their taste? While meats properly stored in a freezer at 0°F or -18°C and below can be kept indefinitely, it is important to note they must be continously stored below the aforementioned temperature to be considered safe. Environmental changes and power outages are some examples of possible complications.

Here is a list of different meats and their recommended time lengths in the freezer before taste or other qualities begin to change:

- Bacon: 1 month

- Sausage: 1 - 2 months

- Hamburger, ground meats and ground poultry: 3 - 4 months

- Fresh beef, veal, lamb and pork: 4 - 12 months

- Different types of ham:
  - Fresh, uncured, uncooked: 6 months
  - Fresh, uncured, cooked: 3 - 4 months
  - Cured: 3 - 4 months
  - Cooked, wrapped or sealed: 1 - 2 months
  - Country, cooked: 1 month
  - Prosciutto, Parma or Serrano, dry Italian or Spanish type, cut: 1 month

- Chicken (fresh):
  - Whole: 1 year
  - Pieces: 9 months

- Turkey (fresh):
  - Whole: 1 year
  - Pieces: 9 months

Texture, flavor and other similar qualities can be altered due to the different methods of the freezing or thawing process. Many people consider quick freezing methods for the best results, and the less time spent in the freezer before preperation, the better. What can I make with Turkey?
You can make a lot of things with frozen turkey. Here are some ideas:

- **Roast turkey:** This is the classic way to cook a frozen turkey. Preheat your oven to 325 degrees Fahrenheit and place the turkey in a roasting pan. Cook for 15 minutes per pound, or until the internal temperature reaches 165 degrees Fahrenheit.
- **Ground turkey:** Frozen ground turkey can be used in a variety of dishes, such as burgers, meatballs, and chili. Simply thaw the ground turkey in the refrigerator overnight or under cold running water.
- **Turkey soup:** This is a hearty and comforting soup that is perfect for a cold day. In a large pot, combine the frozen turkey, chicken broth, onion, celery, carrots, and potatoes. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the turkey is cooked through.
- **Turkey chili:** This is a quick and easy chili that is perfect for a weeknight meal. In a large pot, combine the frozen turkey, ground beef, kidney beans, black beans, corn, diced tomatoes, and chili powder. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the turkey is cooked through.
- **Turkey salad:** This is a light and refreshing salad that is perfect for a summer meal. In a large bowl, combine the frozen turkey, chopped celery, chopped onion, mayonnaise, and Dijon mustard. Season with salt and pepper to taste.
- **Turkey sandwiches:** These sandwiches are a quick and easy lunch option. In a large bowl, combine the frozen turkey, mayonnaise, Dijon mustard, and chopped celery. Season with salt and pepper to taste. Spread the turkey mixture on two slices of bread and enjoy.

These are just a few ideas of what you can make with frozen turkey. With a little creativity, you can use frozen turkey to make a variety of delicious and healthy meals.
You can make several types of meals with turkey. You can roast a whole turkey or make a sandwich with it's meat.

Here's a recipe for a succulent roast turkey


Preparation and cooking time

Prep:20 mins
Cook:3 hrs - 3 hrs and 30 mins

Serves 8 - 10

Ingredients:

1 onion, quarteredfresh bay leaves, to flavour and serve4.5-5.6kg/10-12lb Bronze turkey, giblets removed1 quantity of stuffing (optional)85g butter, softened1 whole nutmeg10 rashers streaky baconglass red wine, such as MerlotTo servepigs-in-blankets

Method

STEP 1

Heat oven to 190C/fan 170C/gas 5. Put the onion and a large sprig of bay in the cavity between the legs. If using stuffing, pack half into the neck end, pushing it towards the breast. Secure the neck skin in position with skewers and tie the turkey legs together at the top of the drumsticks to give a neat shape.

STEP 2

Weigh the turkey and calculate cooking time at 20 mins per kilo, plus 90 mins. (You may need to use your bathroom scales.)

STEP 3

Put a large sheet of extra-wide foil in a large roasting tin, then put the turkey on top. Smear the breast with the butter, grate over half the nutmeg and season well. Cover the breast with bacon, pour over the wine, then loosely bring up the foil and seal well to make a parcel.

STEP 4

Roast in the oven, then 90 mins before the end of cooking, open the foil, discard the bacon, and drain off excess fat from the tin. Leaving the foil open, return the turkey to the oven to brown, basting with the juices several times. Then 30 mins before the end of cooking, place pigs-in-blankets and stuffing of your choice (if using) around the turkey, or cook in a separate lightly oiled tin.

STEP 5

To test whether the turkey is cooked, push a skewer into the thickest part of the thigh – the juices should run clear. If they are pinkish, cook for 15 mins more, then test again.

STEP 6

Transfer the turkey, stuffings and pigs-in-blankets to a platter, cover with foil, then a couple of tea towels and allow to rest for up to 30 mins before carving. This gives the juices time to settle back into the meat, ensuring that the turkey will be juicy. Garnish with sprigs of bay